Gulab Jamun

Prep: 15 min Cook: 20 min Yields: 2 Servings Number of Portions: 4 portions

Unarguably the most popular Indian dessert.  This dessert is generally made with hydrogenated vegetable oil which is unhealthy and  Oil makes for a great healthy substitute. 


Khoya dhab -150gms
Chenna - 50 gms
Maida - 30 gms
Cornflour - 10 gms
Green cardamom pwd - 1tsp
Baking powder - 1/4 tsp
oil - to fry
Sugar - 500 gms
Water - 1 lt
10. Lemon slice - 1no


  • Mix the sugar, lemon slice and water and keep on fire to boil. Remove any scum. Reduce to 3/4th. At this stage remove half of the syrup and keep aside and boil the rest till it reaches 2 string consistency. Remove from fire and keep warm.
  • Take a clean marble or a wide paraat. Mix the chenna and khoya together and mash it with the base of your palm to ensure there are no grains. Mix in the maida, cornflour and baking powder.
  • Make into tight round balls of approx 30 gms each.
  • Heat oil to medium hot and gently slide the gulab jamuns in the oil.
  • Make sure you do not put any spoon now as there are chances it may break, wait till the gulab jamuns start to float.
  • At this stage gently increase the flame and cook till golden brown.
  • Remove and drop them gently into the light sugar syrup we prepared. Keep them there for 10-12 mins. Then transfer the same into the sugar syrup with 2 string consistency.
  • Let them rest for half hour. Before serving gently heat them with the syrup.

Recipe Video


When shaping them into balls make sure there are no cracks or the gulab jamun will split on frying.